The recipe is really straightforward.
Pre-heat your oven to 170 degrees Celsius.
You will need a baking loaf tin, about 20cm long and 7cm wide. The shape can be slightly shorter or longer and you might end up with a slightly taller or shorter bread. You will need a piece of parchment paper for the bottom.
Simply mix the dry and wet ingredients in two bowls, then combined together and mix through really well.
Transfer the mixture into the tin and spread at the top.
Pop in the oven for 40 minutes.
This recipe makes a medium loaf that yields about 10 slices. It’s dense and dark, due to the colour of the hemp protein, but has a good bounce and fluffiness to it (for paleo bread, that is).
Macronutrients of this low-carb paleo bread:
Per slice, you are looking at 6 grams of carbohydrates (most of it in the form of fibre), 9 grams of protein (that’s the same as a large egg), and 15-17 grams of fat. And did I mention the fibre content? It’s high! 4-5 grams per slice as well. High protein, fat and fibre content make this bread very filling, and I find that I only need 1-2 slices to feel quite full.
Hemp Farm’s Protein Powder is rich in healthy fats, magnesium, fibre, and protein. Hemp is also high in vitamin E, phosphorus, potassium, sodium, sulphur, calcium, iron and zinc. Plus, being gluten-free and low in carbohydrates, it’s a fantastic alternative to regular flour.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.